FERRAN ADRIA QUOTES

Spanish Catalan chef (1962- )

Could you imagine people eating a painting -- if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.

FERRAN ADRIA, Esquire, Jan. 2011

6 likes

Tags: eating


El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.

FERRAN ADRIA, "World's top chefs talk cuisine, creativity in Chicago", Chicago Tribune, Mar. 20, 2014

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There is not a good or a bad cuisine, just the one you like the best.

FERRAN ADRIA, remarks at book signing, Sep. 29, 2011

4 likes

Tags: food, eating


There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

FERRAN ADRIA, "World's top chefs talk cuisine, creativity in Chicago", Chicago Tribune, Mar. 20, 2014

4 likes

Tags: food


If you think well, you cook well.

FERRAN ADRIA, remarks at book signing, Sep. 29, 2011

3 likes

Tags: cooking, thinking


When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

FERRAN ADRIA, interview, Toronto Life, Mar. 13, 2014

3 likes

Tags: science, cooking


You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

FERRAN ADRIA, interview, Toronto Life, Mar. 13, 2014

3 likes

Tags: cooking, creativity


People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.

FERRAN ADRIA, The Daily Beast, Jan. 29, 2014

3 likes

Tags: cooking, basketball


At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is "What is art today?" The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.

FERRAN ADRIA, Disegno Daily, Apr. 28, 2014

3 likes

Tags: art


Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

FERRAN ADRIA, The Vancouver Sun, Mar. 4, 2014

2 likes

Tags: food


The person who's receiving the food cooks as much as the chef. They have a very important role to play.... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

FERRAN ADRIA, "World's top chefs talk cuisine, creativity in Chicago", Chicago Tribune, Mar. 20, 2014

2 likes

Tags: food, eating


In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

FERRAN ADRIA, interview, Square Meal, Sep. 2011

2 likes

Tags: food, experience


Creativity means not copying.

FERRAN ADRIA, Washington Post, Oct. 11, 2011

1 likes

Tags: creativity


You can see it on the Internet now. New society demands that people share their knowledge. It's asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn't share their wealth, be it knowledge, money, or creativity, will be dead.

FERRAN ADRIA, Esquire, Jan. 2011

1 likes

Tags: knowledge, creativity


The concept of the public restaurant was created after the French Revolution -- before that private chefs only worked for the rich and powerful. It is time for another shift in the place where chefs work. For the last 12 years, we were only serving (food) for six months and working in a creativity workshop the other six months. We had freedom to create and have dialogues with other disciplines, like art and science, and apply those things. Now that proportion will change. Why now? Because you have to do the process of transformation while you are at the top. Otherwise it is seen as failure. For the entire year now we will work just on creativity. And we will only feed diners when we feel like it. It will be everybody's dream -- what we feel like doing when we feel like it, for whomever we feel like doing it for. It will be a dream of a dream of a dream.

FERRAN ADRIA, Chicago Tribune, Oct. 12, 2011

1 likes

Tags: food, eating


There's not one way of cooking. The problem with elBulli is that we did so many different things. We were looking to push the boundaries. In the end, we created 1846 recipes, each one was a story.

FERRAN ADRIA, interview, Toronto Life, Mar. 13, 2014

1 likes

Tags: cooking


I use the kitchen as a pathway to achieve this happiness.

FERRAN ADRIA, The Vancouver Sun, Mar. 4, 2014

1 likes

Tags: happiness


When a customer receives a dish, they get food and design at the same time.

FERRAN ADRIA, Disegno Daily, Apr. 28, 2014

1 likes

Tags: food, art


The avant-garde has always existed throughout the history of mankind. The good things from the avant-garde last and eventually, after many years, become tradition and people forget they were ever part of the avant-garde. The kitchen is a living discipline, always evolving, and there will always be cutting edge things that over the years, ends up being part of tradition.

FERRAN ADRIA, The Vancouver Sun, Mar. 4, 2014

1 likes

Tags: cooking, tradition


We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

FERRAN ADRIA, "World's top chefs talk cuisine, creativity in Chicago", Chicago Tribune, Mar. 20, 2014

1 likes

Tags: cooking, secrets